Seared Salmon with Steamed Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared wild salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

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NUTRITION

487kcal
Protein
58.5g
Fat
21g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Sockeye Salmon

2 cups Cauliflower Florets

1 cup Asparagus spears

1 tbsp Nutritional Yeast

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

  • 2

    Add the asparagus to the steamer during the last 4 minutes of cooking until bright green and tender-crisp.

  • 3

    While vegetables steam, pat the salmon dry with a paper towel and season with a pinch of sea salt.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes, then flip and cook for another 2-3 minutes until desired doneness.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the ghee, nutritional yeast, and a splash of water if needed; blend until smooth and creamy.

  • 6

    Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a drizzle of fresh lemon juice.

Seared Salmon with Steamed Asparagus and Cauliflower Mash

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared Salmon with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared Salmon with Steamed Asparagus and Cauliflower Mash

Pan-seared wild salmon served over a creamy cauliflower mash with tender steamed asparagus, finished with a squeeze of zesty lemon.

NUTRITION

487kcal
Protein
58.5g
Fat
21g
Carbs
19.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Wild Sockeye Salmon

2 cups Cauliflower Florets

1 cup Asparagus spears

1 tbsp Nutritional Yeast

1 tsp Extra Virgin Olive Oil

1 tsp Ghee

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Place cauliflower florets in a steamer basket over boiling water and steam for 10-12 minutes until very tender.

  • 2

    Add the asparagus to the steamer during the last 4 minutes of cooking until bright green and tender-crisp.

  • 3

    While vegetables steam, pat the salmon dry with a paper towel and season with a pinch of sea salt.

  • 4

    Heat olive oil in a non-stick skillet over medium-high heat and sear the salmon skin-side down for 4 minutes, then flip and cook for another 2-3 minutes until desired doneness.

  • 5

    Transfer the steamed cauliflower to a blender or food processor with the ghee, nutritional yeast, and a splash of water if needed; blend until smooth and creamy.

  • 6

    Plate the cauliflower mash, top with the seared salmon, and serve the asparagus on the side with a drizzle of fresh lemon juice.